This French Onion Soup Recipe combines perfectly caramelized onions in a rich broth. Finish the soup with croutons that have been topped with melted cheese.
author’s note
French Onion Soup That Won My Dad’s Approval!
This recipe started about 10 years ago when my dad challenged me to make the best French Onion Soup. He’s always been tough to impress when it comes to food, so I was determined to wow him. I researched, tested, and finally landed on a recipe that he declared the best he had ever tasted.
Since then, I’ve made it countless times, tweaking, perfecting, and adjusting until I finally arrived at the version I’m sharing with you today. It’s deeply flavorful, comforting, and always brings me back to that first moment when my dad gave me his stamp of approval.
Ingredients
| Ingredient | Swaps & Tips |
|---|---|
| Onions | Use yellow onions for balance of sweetness & savoriness. Sweet onions work too, but the soup will be richer. |
| Butter | Any high-quality salted butter works. For a dairy-free option, olive oil can be used. |
| Beef Consommé | Gives a deep, concentrated flavor. If you can’t find it, use beef stock but simmer longer for richness. |
| Chicken Stock | Lightens up the broth. Vegetable stock can work if you want a vegetarian version. |
| Apple Cider | Don’t confuse it with apple cider vinegar! 100% apple juice works in a pinch. |
| Cheese | Gruyère is the classic choice for melting. Swiss or provolone also work beautifully. |
French Onion Soup Recipe Tips
- Cut onions thick: Slice into half-moons about 1/4 inch thick or they’ll disappear as they cook.
- Line the pan: Place bowls on a parchment-lined pan before broiling to catch any cheese drips.
- Use real cider: Don’t swap in vinegar. Use apple cider, or 100% apple juice if needed.
- Take your time: Onions need plenty of time to caramelize, so don’t rush this step.
Soup Topping
When the soup is ready, finish it with cheesy croutons.
- Oven-safe bowls: Toast bread, place toasted side down in soup, top with cheese, and broil (never use Pyrex).
- No oven-safe bowls: Make cheesy toasts instead. Toast bread, flip, add cheese, broil, then use a spatula to transfer to soup.
- Fresh herbs: A few sprigs of thyme on top brighten the flavor.
Storage
- Store this French onion soup recipe (without croutons) in an airtight container in the fridge for 3–5 days, depending on the freshness of the stock.
- Freeze cooled soup (without croutons) in airtight bags for up to 3 months. Thaw overnight in the fridge, reheat on the stovetop with extra stock if needed.
More Delicious Soup Recipes:
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Pumpkin Soup (Using Canned Pumpkin!)
One Pan / One Pot
White Bean Soup
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Green Curry Noodle Soup
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Broccoli Cheddar Soup
French Onion Soup Recipe
Video
Equipment
- Large cast-iron pot 5.5-quart or larger
- Sheet pan (15" x 10")
Ingredients
- 4 pounds sweet onions (Vidalia), or a combination of sweet onions and red onions
- 7 tablespoons unsalted butter
- Salt and pepper
- 3/4 cup apple cider not apple cider vinegar
- 2 tablespoons all-purpose flour
- 2 (10.5-ounce) cans beef consomme
- 4 cups chicken stock
- 2 dried bay leaves
- 3 sprigs fresh thyme
- 3 sprigs fresh parsley
- 1 loaf country style bread or French bread
- 1 cup freshly shredded Gruyere cheese
Instructions
- Melt butter in a large (5.5-quart or greater) heavy cast-iron pot over medium heat. Once melted, add onions and stir to coat in butter. Turn heat to medium-low. Cook for 30 minutes, stirring every few minutes, until onions have softened and are semi-transparent.
- Add 1 teaspoon fine sea salt and increase heat to medium-high. Cook for another 20–30 minutes, stirring more regularly, until onions are deep golden and sweet.
- Add apple cider and scrape the bottom of the pot. Simmer for 2–3 minutes or until mostly evaporated into the onions. Sprinkle flour on the onions and cook, stirring constantly, for 1 minute.
- Add in the chicken stock, both cans of beef consommé, thyme, bay leaves, and parsley. Stir. Bring to a gentle simmer, then cover and simmer for 20–25 minutes. Taste and season with salt and pepper. Remove herbs and discard.
- (Oven-Safe Bowls) Broil: Cut bread to fit on top of the bowls. Place the oven rack in the top 1/3 of the oven. Preheat oven to a high broil. Set out bread slices on a lined sheet pan and broil one side of bread until toasted and lightly golden, about 30 seconds to a minute, then remove. Ladle soup into oven-safe bowls or crocks, leaving about an inch of space at the top. Place bowls on the same sheet pan used for the bread. Add bread, toasted side down, on top of the bowls and top the bread with shredded cheese (about 2–3 tablespoons per bowl). Broil, watching very closely, until the cheese is melted, about 1–2 minutes. Remove, garnish with fresh thyme if desired, and enjoy immediately.
- (No Oven-Safe Bowls) Cheesy Bread Topping: Place oven rack in the top 1/3 of oven. Preheat oven to a high broil. Set out bread slices on a sheet pan and broil one side of bread until toasted and lightly golden, about 30 seconds to a minute. Then remove and sprinkle on cheese (about 2–3 tablespoons per piece of bread). Return to the oven and broil, watching very closely, until the cheese is melted, about 1–2 minutes. Ladle soup into bowls, leaving about an inch of space at the top. Use a metal spatula to transfer cheesy bread on top of the soup bowls. Garnish with fresh thyme if desired and enjoy immediately.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
French Onion Soup Recipe FAQs
It varies from recipe to recipe, but hands down, our favorite is Gruyere. Typically Gruyere and Parmesan are the classics you’ll find topping the soup.
If you’d like, use a combination of cheeses. The restaurant I used to work at combined goat cheese.
If you prefer, try one of the following (or a combination of a couple): Gouda, Provolone, Fontina, Mozzarella, Swiss, and Monterey Jack.
The slow process draws out the natural sugars. Skipping it means less flavor in your soup. While you’re making them make extras for this french onion mac and cheese.
Consommé translates to “concentrated” in French. It’s a clarified, deeply flavorful broth that’s richer than standard stock.
What To Serve With French Onion Soup Recipe
- Crackers or bread: garlic bread, breadsticks, dinner rolls, or a baguette
- Potatoes: baked potato, baked sweet potatoes, or smashed potatoes
- Roasted vegetables: roasted carrots, roasted broccoli, roasted green beans, or a medley of roasted vegetables
- A veggie salad: Caesar salad, Italian salad, or this quick garden salad
- Grilled cheese sandwich: Margherita grilled cheese or French Dip sandwich recipe
As your brother in law I have to say, there has never been a better soup in the history of soups. Five start quality.
I am thrilled to hear how much you love this French Onion Soup! Thanks Bryan! 🙂
This recipe looks like it could be improved with a spoon full of “Herbs de Provence” of Southern France!!!
You can certainly add that in! 🙂 Hope you love it!